For the past few days I’ve been on a bit of a ‘feeling like I’m on cloud nine’ situation! As you may, or may not know a while back one of my recipes was chosen to be featured in Paleo Magazine Cookbook, I had submitted my recipe a while back and was still living in Michigan at that point (which is why in the book it says I’m from Michigan). It wasn’t until we had already moved over to the UK that I was told that my recipe had been chosen! I then had to do a write up for the book and send off a couple of photos. They ended up using just one of the photos I sent over, but I guess I didn’t have control over that! In any case a copy of the book (they sent a copy of the book to everyone featured) just arrived yesterday and it was such a surreal moment to see myself and my recipe featured in a book! My recipe even made the front cover, the lamb in the left hand corner! 

Looking at the book I got to thinking about how I would feel if the whole book was filled with my recipes. It’s definitely something I would want to do in the future… put out my own cookbook. For now though I’m happy to have this blog to share recipes with you all and to treasure this great opportunity that I was able to be a part of!

So onto the recipe. Since we’re leaving for Australia soon and it’s going to be summer there when were arrive, which means HOT weather I’m making as many Autumn/Fall related recipes as possible while I’m still here… I won’t be eating squash and pumpkin when I get over there, that’s for sure! And since I love everything about the food this season has to offer, I’m making sure to get my fill before we go.

I made this one recently, I felt like something sweet, but not overly sweet. It’s funny when you stop eating refined sugar and processed garbage, how much your taste buds change. I mean now a sweet potato is SWEET for me and so is squash. I had a couple of Harlequin Squash (similar to Acorn Squash) on hand so I decided to make stuffed squash.

Sweet Stuffed Squash

Ingredients:

• 1 medium Harlequin/Acorn Squash.
• 1/2 Tbsp Pumpkin Pie Spice.
• 1/2 Tbsp grass-fed butter.
• 1/4 cup water.
• Sea salt.
• Handful of walnuts, roughly chopped.
• Raw honey or Maple syrup to top (optional).

Method:

Preheat oven to 200C/390F.

Line a baking tray with parchment paper.

Cut the squash in half then scoop out the seeds and as much of the stringy parts.

Using a sharp knife score the inside of the squash a couple of times.

Sprinkle the pumpkin pie spice over both halves of squash then add in the butter.

Sprinkle a little sea salt on each half then place cut side up onto the baking tray.

Pour the water onto the tray (this will help stop the squash from burning on the bottom).

Place in the oven and bake for 1 hour or until the squash has softened.

Remove from the oven and allow to cool before adding in the walnuts.

Serve with a drizzle of raw honey or maple syrup, or eat as is and enjoy!

*PAID ENDORSEMENT DISCLOSURE: In order for me to support this blog and its activities I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. All of the products I recommend are ones that I either own/have used myself or that I believe to be valuable. If your purchase a product via an affiliate link on this blog your cost will stay the same but Cinnamon Eats will receive a small commission, which will be used for the maintenance of this site. Thank you for your support!